Cinnamon Buns are an old school classic pastry and one that I enjoyed getting with my Dad when I was a kid. So, when adapting these to be raw and healthy, I still wanted to retain all those incredible flavours and sensations from when I was a kid. One thing is the warm, right out of the oven feel. If you serve these right from the dehydrator, they have all those feels. The other thing was that sweetness and the burst of cinnamon and raisin. Well, the filling for these captures that 100%! For the really authentic flavour, be sure to use Ceylon Cinnamon, see the note at the bottom of the recipe post for a link on the difference between Ceylon and Cassis. Lastly, the cream cheese drizzle. So, for this we’re doing a fermented cashew cream cheese. Put it all together and these are the real deal.
You can also make them in advance, dehydrate them, cut them into portions and freeze them. When you’re ready to have some, just pop them back into the dehy for a few hours to thaw and warm up. The cream cheese glaze also freezes really well. Maybe do it in an ice cube tray so you can just defrost single-ish serving sizes.
Cinnamon Bun Dough
- 115 g water
- 15 g cold pressed sesame or nut oil
- 75 g honey or light maple
- 75 g cashews, soaked and rinsed
- 15 g psyllium husk
- 45 g oat flour + more for rolling
- 60 g ground almonds
- 25 g coconut flour
- 100 g medjool dates, pitted
- 100 g cashew nut butter
- 100 g maple syrup
- 2 tsp cinnamon
- ½ tsp sea salt
- 40 g raisins, soaked 1 hour
- 250 g cashews, soaked
- 1 tsp probiotic powder
- 100 g water, or just enough to blend
Cashew Cream Cheese Drizzle
- 1 recipe cashew cheese above
- 150 g xylitol, powdered
- 30 g lemon juice
- 150 g coconut oil, melted
- ½ tsp vanilla extract or 4 drops vanilla medicine flower
Cinnamon Bun Dough
- Blend the first 4 ingredients until smooth.
- Add the psyllium and pulse to incorporate.
- Mix the last set of ingredients together in a mixing bowl.
- Add the contents of the blender and mix well with your hands until it comes together.
- Allow to sit 5 minutes to firm up while you make the caramel paste.
- Combine all ingredients, except raisins, into a Vitamix or similar blender with a tamper stick.
- If you don’t have a blender with a tamper stick, use a food processor to do this.
- Blend the mix, using the tamper stick to keep it all moving.
- Once the dates are fully broken down and all is incorporated, add the raisins and pulse to combine.
- Blend the cashews with the probiotic powder and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
Cashew Cream Cheese Drizzle
- Combine all ingredients in a food processor and blend until smooth.
- If the mixture looks seized, allow it to run in the food processor for a few minutes or until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
- Once made use right away for making cheesecakes and using as an icing/glaze or set in the fridge to use as a spread or piped frosting on cakes.
- This will store well in the freezer for several months.
Assembling The Buns
- Now that all components are made, it’s time to assemble them.
- Roll the dough between two pieces of Teflex or wax paper to a ¼ inch thickness or so.
- Roll the dough into a semi rectangular shape and then trim it down to a rectangle.
- Using an offset spatula or the back of a teaspoon, spread a layer of the caramel paste over the surface of the dough. This should be about ⅛ inch thick and no more.
- Sprinkle some chopped nuts over the surface for some texture, if you wish. You could also sprinkle some soaked raisins.
- Starting from the edge of the dough closest to you, begin rolling it up into a log.
- Place the log on a teflex lined dehydrator sheet and dry for 6 hours at 115f and then remove from the teflex, cut into rounds and dry a further 2-4 hours.
- Allow the buns to cool before drizzling the them with cream cheese icing and dusting with cinnamon, if you desire.
- Store the buns in the fridge for up to 1 week in an airtight container or freeze for several months and warm in the dehydrator when you’re ready to eat them.
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